Why stop at one pie when you can go for two? Traditionalists will know ground beef as the staple of the humble cottage pie but at Hearty Health we’ve also given this old-school classic a veggie makeover. Both are packed with protein but slow-roasting the vegetables adds a new flavour for those looking to venture into vegetarian territory,
So for all the lovers of substance with their sustenance, here’s how we recreate the humble roast beef cottage pie with a vego slant.
Roast Vegetable Cottage Pie
INGREDIENTS:
- 2 teaspoons olive oil
- 1 large onion, finely chopped
- 3 celery sticks, finely chopped
- 200g button mushrooms, sliced
- 2 garlic cloves, crushed
- 1 teaspoon paprika
- 1 teaspoon Ground Cumin Seeds, plus 1/2 teaspoon, extra
- 2 tablespoons no-added-salt tomato paste
- 400g can diced tomatoes
- 145g (3/4 cup) French-style green lentils, rinsed, drained
- 1 zucchini, chopped
- 4 (around 500g) carrots, peeled, sliced
- 500g butternut pumpkin, peeled, chopped
METHOD:
Step 1
Heat oil in a large saucepan over medium heat. Add onion and celery. Cook, stirring, for 5 minutes, until softened. Add mushrooms and cook, stirring, for 3 minutes. Add garlic, paprika, and cumin. Stir until aromatic.
Step 2
Add tomato paste, tomato, lentils, and 625ml (2 1/2 cups) water. Bring to the boil. Reduce heat to low. Simmer, covered, for 20 minutes. Remove lid and simmer for 5-10 minutes or until lentils are tender (add extra water if required). Add zucchini. Season.
Step 3
Preheat oven to 180C/160C fan-forced. Meanwhile, steam carrot and pumpkin for 10 minutes, until tender. Transfer to a bowl. Add extra cumin. Coarsely mash. Season.
Step 4
Spoon lentil mixture into a 1.25L (5 cups) ovenproof dish. Spread the mash over top. Bake for 20 minutes or until golden. Sprinkle with parsley. Serve with green beans, if you like.
If this sounds absolutely delicious or you’d like to know more about how you can get Hearty Health ready meals direct to you or at your facility, simply call 1300 728 764 or email hello@heartyhealth.com.au